First, the practice of dry pot yam. First, we prepare a proper amount of yam, peel it and cut it into thin slices. Bian Xiao himself likes eating meat very much, so when making dry-pot yam, he will also prepare some mushrooms and tenderloin. If we blanch mushrooms and yam, we can also blanch them in advance, but if you like crispy food, that's not necessary. Bian Xiao suggested that you'd better marinate the tenderloin with egg white and starch in advance, so that the tenderloin will be tender. Next, boil the oil in the pot again, and put the hot pot bottom material in it to fry. After the hot pot bottom material is fried, add some Pixian bean paste. Then you can put all the prepared dishes in and fry them. Bian Xiao suggested that everyone had better put down the meat first. Stir-fry until the fragrance is overflowing, and then serve.
Second, the practice of dry pot yam. If we don't particularly like spicy food, we can buy dried sauce in the supermarket. Choose your favorite ingredients. Bian Xiao suggested that everyone should decorate it with some green and red peppers. The only difference is that we boil the oil first and then fry the lean meat. After frying, take out the meat, add the blanched vegetables, stir fry, pour in the meat, and add a proper amount of dry pot seasoning.
Third, summarize. You can also put only yam, but if you put only yam, the taste will not be particularly layered, so Bian Xiao is not particularly recommended. It is particularly important to note that everyone must wear gloves when washing yam, because if the sticky liquid of yam occupies their hands, they will feel particularly itchy. The above is about the making method of dry pot yam. If there are some good practices, you can also comment.